Easy 3-Ingredient Potato Soup

A bowl of soup with a clear broth, diced potatoes, and herbs. Garnished with fresh cilantro and black pepper.

When time is short, but you still want a homemade meal that warms the soul, this easy potato soup is a lifesaver. With just three humble ingredients—onion, potatoes, and broth you can create a budget friendly hot meal.

Course Appetizer, Dinner, Lunch

Cuisine American

Diet Gluten Free, Low Calorie, Low Fat, Vegetarian

Keyword budget-friendly, comfort food, easy, one-pot

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 120

Author Gina Dickson

Ingredients

1 tbsp butter you could also use olive oil instead
18 ounces white potatoes Yukon Gold or Russet, peeled and diced into ½-inch cubes
1/2 cup onion mild yellow or white, diced
4 cups vegetable stock
salt and pepper to taste

Instructions

Heat 1 tablespoon butter in a large soup pot over medium heat. Add the diced potatoes and onion. Cook for about 10 minutes, stirring occasionally, until softened.
1 tbsp butter, 18 ounces white potatoes, 1/2 cup onion
Pour in the vegetable stock. Bring to a boil, then reduce the heat to low and simmer for 15 minutes, or until the potatoes are tender.
4 cups vegetable stock
Add salt and pepper to taste. Ladle into bowls and garnish with chopped parsley and extra black pepper if desired. Serve hot.
salt and pepper

Notes

For Creamy Soup: Use a stick blender to blend some or all of the soup directly in the pot for a thicker, creamier texture. Alternatively, stir in a splash of heavy cream just before serving to make it even richer.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave.
Serving Ideas: Pair with crusty bread or a simple green salad for a hearty meal.

Tip: The simplicity of this soup makes it a perfect base—add extras like garlic, leeks, or your favorite herbs for additional flavor!

Nutrition